1 large sweet green pepper, roasted, skinned, seeded and diced
1 sweet red pepper, ditto
2 cups vegetable broth
1 cup bulgur
4 small carrots peeled and shaved
1 stalk celery, sliced
1 can chickpeas, drained and well rinsed
1/3 cup raisins soaked in warm water
4 or 5 fresh basil leaves
3 tablespoon white balsamic vinegar
Juice of 1 lemon
4 tablespoons Filippo Berio extra virgin olive oil
1 teaspoon salt
Roast or broil the peppers until blackened. Cool, peel, cut, seed and dice. Place in a medium size bowl and set aside.
Bring the vegetable broth to a boil in a medium size saucepan. Add the bulgur and cook covered until liquid is all absorbed. Cool.
Transfer to the bowl with the peppers and add the carrots, celery, chickpeas raisins and basil. Set aside.
In a small bowl whisk together the vinegar, lemon juice, olive oil and salt. Pour over the bulgur ingredients and toss. Cover and allow to stand for 1 hour before serving.
This recipe is featured on show 2303 - Eat Salads/Mangiate l'Insalate.
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